"Loads of violets, blackcurrant fruit pastilles, white and black pepper with jamon and petrichor
adding to the complexity. The purity and depth of fruit, firm velvety tannins and refreshing acidity
shows the massive aging potential of this vintage. Textured, composed and seamless in style."
"The fruit is kept in the cold room overnight before it gets sorted and crushed into concrete fermenters. A 20-30% whole bunches are put into the bottom of the tank of most batches to get a slight effect of carbonic maceration. After 4 days of cold soaking, the fermentation starts by only using
“wild yeasts”. The primary fermentation is done within two and a half weeks with the temperature
that peaks at around 28-29°C. During the fermentation the wine gets a delestage 2 – 3 times per
day. Pigeage is rarely done on the Syrah. It also received a post-fermentation maceration for another
week before being pressed to 2nd filled Saury barrels to undergo MLF. After 18 months in barrel the
wine gets a light egg-white fining and racking before its final 8 months in oak. A half of the blend
was matured in two older 2500L French oak foudre for the final 8 months. 1035 cases were bottled
in 2013. 13.9% alc."
"91 pts ... The 2013 Syrah, which may in the future be sourced predominantly from the Porseleinberg site, saw 26 months in second fill French oak with around half spending the final eight months in foudre. It has a very controlled bouquet, nicely defined but not quite “letting go” as I would have expected. Gradually there are hints of wild mint and violet emerging, imparting more varietal character, I think manifested much by the Porseleinberg fruit that constitutes 25% of the current blend. The palate is more comfortable in its own skin: nicely defined with fine grainy tannin, pure and quite minerally red berry fruit with a composed, very refined finish. This is a well crafted Syrah from Boekenhoutskloof."